CAULIFLOWER & CELERY ROOT SOUP
By INA GARTEN
- ¼ cup good olive oil, plus extra for serving
- 2 cups yellow onions, chopped (2 onions)
- 2 cups (1-inch-diced) celery root
- 2 cups (1-inch-diced) fennel, cored and stalks removed
- 2 lb (1 medium) cauliflower, cored and cut into florets
- 2 cups good chicken stock
- 2 tsp kosher salt, plus more for seasoning
- fennel pollen (optional but you really should seek it out)
Heat olive oil in a heavy-bottomed pot or Dutch oven. Add onions and sauté over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Stir in celery root and fennel and sauté for 5 minutes, stirring occasionally. Add cauliflower, chicken stock, and salt. Bring to a boil, lower heat, cover, and simmer for 25 to 30 minutes, until vegetables are very tender. Add 3 cups of water, bring to a boil, lower heat, and simmer uncovered for 20 minutes. Remove from heat.
Working in batches, puree soup in a blender, until very smooth. (Don’t fill blender more than half full or it will overflow!) Pour blended soup into a large saucepan and add 1 or 2 teaspoons of salt, depending on saltiness of the chicken stock. Reheat soup over medium-low heat. Ladle into soup bowls, drizzle with olive oil and sprinkle with Maldon Sea Salt and fennel pollen. Serve hot.
Make it ahead: Prepare soup and refrigerate for up to 1 week, or freeze for up to 3 months.
Print the recipe neatly here.